Crispy Sandwich Pickles Recipe

Name: Crispy Sandwich Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Baby Cucumbers; 6 cups Water; 1 cup White Distilled Vinegar; ⅓ cups Coarse Salt; 2 sprigs Dill Weed; 1 teaspoon Dried Minced Garlic; 1 teaspoon Mustard Seeds; 4 leaves Bay; 2 teaspoons Peppercorns; 2 whole Canning Jars (16 Ounce Sized Jars)

Servings: persons

4 whole Baby Cucumbers
6 cups Water
1 cup White Distilled Vinegar
⅓ cups Coarse Salt
2 sprigs Dill Weed
1 teaspoon Dried Minced Garlic
1 teaspoon Mustard Seeds
4 leaves Bay
2 teaspoons Peppercorns
2 whole Canning Jars (16 Ounce Sized Jars)

1
Rinse cucumbers and place in an ice bath for 2-6 hours.
2
This step is important; it ensures crispy pickles.
3
Place six cups of water, vinegar and salt in a pan.
4
Bring to a boil.
5
While water is heating, slice cucumbers.
6
Divide cucumber slices between two jars.
7
Add to each jar an even half of each of the spices: dill, garlic, mustard seed, peppercorns and bay leaves.
8
Pour the boiling salt and vinegar water over cucumber slices in jars.
9
Secure a lid on each jar.
10
Keep in refrigerator for at least two days before enjoying.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Baby Cucumbers, 6 cups Water, 1 cup White Distilled Vinegar, ⅓ cups Coarse Salt, and more.

Yes, Crispy Sandwich Pickles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Sandwich Pickles

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